BarrelMonkey

The only time I do this is when (commercially) filtering wine prior to bottling. In that case, there is always some water soaked into...

I think it depends on what your sanitizer is? If I sanitize with Saniclean (low foam Starsan) I generally just drain the tubes and try...

Have you ever fiddled with a recipe so much that eventually you find yourself in the weeds lost and unhappy with what you're making. I...

They sell it by the pint too... https://colomafrozen.com/shop/tart-cherry-juice-concentrate-1-bottle-pint I haven't bought it myself...

Hi, I use Montmorency Red Tart Cherry Juice Concentrate, price was $23.00 quart, makes a gallon...

Aeration Oxidation SO2 test came out to 24ppm so I added the right dose according to pH of 3.7 (55ppm) and will check in a few days...

My setup: first racking: 0.6L round Cheese mold at the cane bottom to screen off skins, then peristaltic pump for transfer into 6 gal...

I have my carboys in crates on a series of dog crate trays (though I don't have a dog!) - They have a lip about 1" high around the...

I purchased a transfer pump a few years ago, as it met all my needs, one of which is racking large batches in/out of Brutes, things a...

So looking back it seems like you started fermenting end october, so about 2 months in? If you added a double dose of Kmeta back when...

Oh, maybe you want a slightly fuller explanation. This is a wet wine that is flabby. "Tight" does not apply here at all. While it has...

That's not exactly a ringing endorsement. I've found the Kirkland branded wines to be hit-n-miss. The Rose Prosecco is a very good...

It's not uncommon, most likely a film of yeast and/or other microorganisms. They need oxygen to survive and grow, hence they are found...

This thread is WAY out of date. Hopefully I'll have time to review my notes later this week and update it properly. An old thread on...

I bought my champagne bottles from Morewinemaking.com, they are rated at 1.6MPa which is 232 psi... 😳 So far, so good. Rule of thumb...